Process of making tomato extract.



VGEORG sessions, or BONN, GERMANY.

PROCESS OF MAKING TOMATO EXTRACT.

No Drawing.

To all whom it may concern:

Be it known that I,,GEORG FRERICHS, a citizen of the German Empire, and residing at Bonn, Germany, have invented a certain new and useful Improved Process of Making Tomato Extract, of which the following I is a specification. c

My invention relatesto the manufacture of tomato extract similar to meat extract.

Vegetable juices contain substances which are similar to or in part the same as those dissolved in meat juice. Products which are to be employed as seasoning instead of meat extract have been made from vegetable juices, e. g. from vegetable extracts, by inspissating the juices without or with an admixture of salts, particularly sodium chlorid, or of iron salts and calcium salts. If vegetable juices which contain sugar, as is the case in most of our vegetables, are employed for manufacturing such extracts, products are obtained in which the sugar so hides the remaining substances that the extracts have only very little similarity with meat extract. Only vegetable juices free from sugar can yield extracts which are really similar to meat extract. Thus, as is well known, a product actually similar to" meat extract is obtained from yeast by inspissating the juice or extract which is obtained in very various manners from fresh yeast and which is of course free from sugar.

A primary object of my invention is to make extracts from the juice of tomatoes which, apart from yeast extract, are much more similar to meat extract than the vegetable extracts known heretofore, and are therefore adapted in manycases wholly or partially to substitute meat extracts in the preparation of foods. To this end, I remove the sugar from the tomato juice, by the known process of fermentation by yeast, either before or after the removal of the juice from the tomato pulp.

It is known to make vegetable extracts by means of alcoholic fermentation from parts of vegetables and liquids containing carbohydrates capable of fermentation. The purpose of this known process, however, is to make medicinally 'useful I extracts from drugs, such as e. g. cinchona bark, or med1- Copies of this patent may he obtained for Specification of Letters Patent. 7

Application filed March 19, 1914. Serial No. 825,809.

cause a dissolving action.

Patented Mar. *7, 1916.

cinal wines, the object of the alcoholic fermentation being to produce an alcoholic liquid which dissolves the active, previously undissolved constituents of the drugs. In

the fermentation of the sugar of vegetable juice according to the process described hereinafter, however, substances are no longer dlssolved since all the'substances contained in the fermented juice have already been dissolved inthe unfermented juice.

I have found that it is absolutely necessary to separate the juice of thetomatoes 1 before the fermentation from the insoluble constituents of the tomato pulp, the skin and seeds. The pulp obtained by mashing the tomatoes 'may be mixed with yeast, whereupon the juice may be separated after the termination of the fermentation and inspissated. In this case also substances'are no longer dissolved. The quantity of the resulting alcohol(tomatoes contain only about 2 to 3 per cent. sugar) is much too small to Examples.

The extract thus obtained may be employed as seasoning.

I claim o A process ofmaking a tomato extract consisting in fermenting pulped tomatoes, in separating the fermented juice therefrom and in inspissating the separated juice. I

In testimony whereof, I affix my signa ture in the presence of two witnesses.

. GEORG FRERICI-ISZ Witnesses: j V

i I LOUIS VANDoRY,

CARL SEIGUR.

five'cents each, by addressing the Commissioner of Patents, Washington, D. 0. 

